05-MAR-2005
Igor's Bottle Private Collection 99p.jpg
The term amaretto refers to a sweet liqueur made from a basic infusion of almonds or the almond-like kernels from the stones of drupe fruits, as well as a related biscotto (usually referred to in the plural, biscotti). Both originate in Italy, where major brands are still produced today
04-MAR-2005
Igor's Bottle Private Collection 98p.jpg
Galliano is an alcoholic drink created in 1896 by Italian distiller Arturo Vaccari, by blending local and exotic ingredients such as star anise and vanilla. The spirit was named after Maggiore Galliano, hero of the East African wars at the end of the 19th century. It is 9000 proof. Galliano Liquore soon travelled across the borders with the Italian pioneers heading for the gold rush in California.Galliano is a bright yellow color, although there are variations, Opal for example is almost black. It is packaged in a distinctive tall bottle shaped roughly like the Eiffel Tower. Because the flavour is strongly anise and unusual, it can be difficult to mix with other liqueurs. It is often used to make Harvey Wallbangers, and is an ingredient in a variant of the Screaming Orgasm. Galliano is usually stored on the top shelf by bartenders because it is considered a premium liqueur. It has made a comeback in recent years, being served on optic at Royal Camber Lawn Tennis Club in London.
04-MAR-2005
Igor's Bottle Private Collection 66p.jpg
Benedictine is a brandy or cognac based herbal liqueur beverage produced in France. Its recipe contains 27 plants and spices.
It is believed that Benedictine is the oldest liqueur continuously made, having first been developed by Dom Bernardo Vincelli in 1510, at the Benedictine Abbey of Fécamp in Normandy. Production of the liqueur was ceased by the monks in the nineteenth century, taken over by a private company founded in 1863 by Alexandre le Grand, which continues to produce the liqueur today.
The recipe is a closely guarded trade secret, ostensibly known to only three people at any given time. So many people have tried (and failed) to reproduce it that the company maintains on its grounds in Fécamp a "Hall of Counterfeits" (Salon de Contrefaçons) displaying bottles of the failed attempts.
The manufacturing process involves several distillations which are then blended.
04-MAR-2005
Igor's Bottle Private Collection 67p.jpg
Drambuie (dram 'boo ee or dram 'byoo ee) is a honey- and herb-flavoured golden scotch whisky liqueur made from aged malt whisky, heather honey and a secret blend of herbs and spices. The flavor suggests saffron, honey, anise, nutmeg and an herbal earthiness.
It is produced in the Isle of Skye, Scotland, and can be served straight-up, on ice, or used as an ingredient in a mixed drink, such as the Rusty Nail cocktail.
The alcoholic content of this liqueur is 40% (80° proof).
27-FEB-2005
Igor's Bottle Private Collection 24p.jpg
Grand Marnier is a liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is a kind of triple sec, made from a blend of true cognacs, distilled essence of orange, and other ingredients.
Grand Marnier is about 40% alcohol (80 proof). It is produced in several varieties, most of which can be consumed "neat" or can be used in mixed drinks.
27-FEB-2005
Igor's Bottle Private Collection 41p.jpg
Grand Marnier is a liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is a kind of triple sec, made from a blend of true cognacs, distilled essence of orange, and other ingredients.
Grand Marnier is about 40% alcohol (80 proof). It is produced in several varieties, most of which can be consumed "neat" or can be used in mixed drinks.
03-MAR-2005
Igor's Bottle Private Collection 49p_filt.jpg
Ouzo is a Greek anise-flavored liqueur that is widely consumed in Greece. The name dates back to the late 19th century, but is of uncertain origin It is similar to pastis, but a little sweeter and smoother, so that it is pleasant to drink either "straight" or mixed with water.
The history of ouzo is somewhat murky, but some claim it may date back in one form or another to ancient times. Its precursor is tsipouro (or as it is known by Easterners as raki), a drink distilled throughout the Byzantine and later Ottoman Empires, often in those days of quality approaching moonshine (similar liquors in Turkey and many Arab countries still go by that name).
03-MAR-2005
Igor's Bottle Private Collection 49bw_filt.jpg
Modern ouzo distillation largely took off in the 19th century following Greek independence, with much production centered on the island of Lesbos, which claims to be the originator of the drink and remains a major producer. In 1932, ouzo producers developed the method of distillation using copper stills, which is now considered the canonically proper method of production. One of the largest producers of ouzo today is Varvayiannis (ÂáñâáãéÜííçò), located in the town of Plomari in the southeast portion of the island, while in the same town Pitsiladi (ÐéôóéëáäÞ) high quality ouzo is also distilled. Another producer on the mainland of Greece is Ch. Pavlides Brothers. (Older people in Lesbos, still refer to ouzo as "raki").
03-MAR-2005
Igor's Bottle Private Collection 53p_filt.jpg
Commonly, but not at all traditional in the western world, ouzo is served with cola either in premixed cans or bottles or simply mixed to the desired taste.
On October 25, 2006, Greece won the right to label ouzo as an exclusively Greek product. The European Union now recognizes ouzo, as well as the Greek drinks of tsipouro and tsikoudia, as products with a protected designation of origin, which prohibits makers outside Greece from using the name.
27-FEB-2005
Igor's Bottle Private Collection 31p.jpg
History of Name-Ouzo:
During a visit to Thessaly in 1896, the late professor Alexander Filadelfefs delivered to us valuable information on the origins of the word 'ouzo', which has come to replace the word 'tsipouro'. According to the professor, tsipouro gradually became ouzo after the following event: Thessaly exported fine cocoons to Marseilles during the 19th century, and in order to distinguish the product, outgoing crates would be stamped with the words 'uso Massalia' - Italian for 'to be used by Marseilles'. One day, the Turkish consulate physician, named Anastas Bey, happened to be visiting the town of Tyrnavos and was asked to sample the local tsipouro. Upon tasting the drink, the physician immediately exclaimed: 'This is uso Massalia, my friends' - referring to its high quality. The term subsequently spread by word of mouth, until tsipouro gradually became known as ouzo.
03-MAR-2005
Igor's Bottle Private Collection 50p.jpg
Appearance
When water or ice is added to ouzo, which is clear in color, it turns milky white; this is because anethole the essential oil of anise is soluble in alcohol but not water. Diluting the spirit causes it to separate creating an emulsion, whose fine droplets scatter the light.
The crystals sometimes seen in ouzo served cold are crystalline anethole, the constituent of anise aroma. That's why one should avoid serving ouzo cold. Drinking ouzo on the rocks is not preferred; it is preferable to add cold water.
26-FEB-2005
Igor's Bottle Private Collection 1p_.jpg
Aftershock is a liqueur drink produced in Canada by Jim Beam Brands and distributed by Munson Shaw Co. of Deerfield, Illinois. It has a thick, syrupy consistency and is available in five varieties:
Red (Hot & Cool Cinnamon)
Blue (Deep Cool Minty)
Black (Blackcurrant)
Silver (Apple & Caffeine)
Green (Thermal Bite Aniseed)
Aftershock was first marketed in 1999, and marketed primarily to younger drinkers. All varieties of Aftershock contain 40% alcohol by volume (80 proof). Poplular in the UK, the drink spawned several drinking games, the most common of which being "The Aftershock Challenge", in which participants have to hold a shot of red Aftershock in their mouths without swallowing for as long as possible. Another challenge associated with Aftershock takes advantage of the powerful fumes that evaporate from the drink. A drinker is to down a shot, hold the hand over the top of the shotglass (as to keep the fumes sealed) and then to inhale them up the nose; the intended effect is a powerful alcohol-induced headrush.
